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Ingredients

• 2 tbsp ginger and garlic paste
• 1/2 tsp ground turmeric
• 1 heaped tsp ground cumin
• 2 heaped tsp ground coriander
• 1 heaped tsp chilli powder
• 8-10 French trimmed lamb chops, flattened out with a rolling pin or meat mallet
• 4-5 potatoes, ideally Maris Piper
• 1 1/2 tbsp vegetable oil
• 2 X 5 cm peices of cassia bark, (alternatively use cinnamon sticks if none available)
• splashes white wine vinegar
• 3 green chillies, (2 chillies slit lengthways, 1 chilli, finely chopped
• 1 onion, finely chopped
• 4-5 tomatoes, finely chopped
• 1 heaped tbsp coriander leaves
• 1 tsp toasted cumin seeds
• 1 heaped tsp sugar
• 100-150 g plain flour
• 3-4 eggs
• 100-150 g fine semolina
• vegetable oil, for frying
• mixed salad leaves, to serve

Description

Cyrus Todiwalla Serves Parsee-style Lamb Cutlets Covered With Spiced Mashed Potato, Rolled In Semolina, Fried And Served With An Onion And Tomato Gravy

UK TV